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Green chilli con carne with warm cornbread

Smoky green chilli con carne, rich and gently spicy and thick.
Topped with fresh coriander, it feels cosy, hearty, and bold.
Warm cornbread on the side so every bite is pure comfort.

dinner ⏱ 125 min 720 kcal / portion 78.0 g carbs / portion (estimated) eggglutenmilk 🔗 Original source

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Green chilli con carne with warm cornbread
v5 · rb0e705f985 20260727Z1751 green chilli con carne with warm cornbread 39 g coriander 60 ml olive oil 75 g pancetta salt to taste blitz jalapeño, onion, oregano and spring onions until finely chopped 🍳 fry pancetta in 2 tbsp olive oil until it starts to brown 🍳 ⏱ 6 min fry pork shoulder until lightly browned 🍳 ⏱ 8 min add chilli base and fry stirring now and then 🍳 ⏱ 70 min add lime halves, chicken stock and simmer, then simmer covered 🌀 stir 2 tbsp olive oil into the reserved jalapeño and onion mixture 🌀 stir reserved chilli base and chopped coriander into the chilli 🔥 heat oven to 190°C, grease and line a 22cm cake tin blitz cornbread ingredients until well combined and pour into the tin 🔥 ⏱ 25 min bake at 190°C 🔥 ⏱ 6 min turn down heat to 170°C and bake more 🍳 serve the chilli from the pan with warm cornbread alongside 3 pieces jalapeño 2 pieces onion 1½ tbsp oregano leaf 6 pieces spring onion 1 piece lime 500 ml chicken stock 300 g frozen corn kernel 2 pieces egg 200 g quick-cook polenta 50 g runny honey 150 g greek-style yoghurt 80 g unsalted butter 1 piece green chilli 1 piece garlic clove ¾ tsp baking powder ¾ tsp bicarbonate of soda 1 tbsp ground coriander 1 tbsp ground cumin 2 tbsp honey 1 kg pork shoulder jalapeño, onion, oregano leaf, spring onion 30 ml salt lime, chicken stock 30 ml 20 g coriander ground coriander, ground cumin, honey, pork shoulder
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Preparation steps

  1. blitz jalapeño, onion, oregano and spring onions until finely chopped
  2. fry pancetta in 2 tbsp olive oil until it starts to brown
  3. fry pork shoulder for 6 minutes until lightly browned
  4. add chilli base and fry for 8 minutes stirring now and then
  5. add lime halves, chicken stock and simmer, then simmer covered for 70 minutes
  6. stir 2 tbsp olive oil into the reserved jalapeño and onion mixture
  7. stir reserved chilli base and chopped coriander into the chilli
  8. heat oven to 190°C, grease and line a 22cm cake tin
  9. blitz cornbread ingredients until well combined and pour into the tin
  10. bake for 25 minutes at 190°C
  11. turn down heat to 170°C and bake for 6 minutes more
  12. serve the chilli from the pan with warm cornbread alongside

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